Hard Times Sheet Pan Breakfast Hash with Eggs

• 2 cups diced potatoes
• 1 medium onion, diced
• 1 bell pepper, diced
• 1 zucchini, diced
• 4 large eggs
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• Salt to taste
• Black pepper to taste
• Optional: 2 tablespoons chopped fresh parsley

Steps

1. 1 Preheat oven to 400°F.
2. 2 Toss potatoes, onion, bell pepper, and zucchini with olive oil, paprika, and garlic powder in a large bowl.
3. 3 Spread the veggie mixture evenly on a sheet pan.
4. 4 Roast for 20 minutes, stirring halfway through.
5. 5 Create four wells in the hash and crack an egg into each.
6. 6 Return to oven and bake until eggs are set, about 5 more minutes.
7. 7 Season with salt and pepper, and sprinkle with parsley if desired.
8. 8 Serve straight from the pan.

Equipment

• Sheet pan
• Baking sheet

Variations

• Add crumbled cooked sausage or bacon for extra protein.
• Use sweet potatoes for a sweeter twist.

Substitutions

• If you don't have fresh herbs, use 1 teaspoon of dried parsley instead.
• Substitute olive oil with avocado oil for a higher smoke point.

Pairings

• Serve with a fresh fruit salad.
• Pair with a hot cup of coffee or tea.

Nutrition

Tips

• For runny yolks, check the eggs at 4 minutes. For well-set yolks, cook up to 6 minutes.
• Feel free to swap in any frozen veggies you have on hand.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat gently in a skillet.

Serving Suggestions

• Serve with a side of avocado toast.
• Pair with a tangy salsa for a zesty kick.

FAQ